Posted Tue Jan 22, 2013, 8:13am Subject: How do I roast for espresso vs. coffee?
Okay, so I am still waiting on my green coffee sampler from Sweet Marias. They got backed up a bit over the holidays. Anyway, I ordered a "regular" sampler pack. They also had an espresso option. My question is, is the difference between espresso the bean, the roast, or both? (Obviously, there is a difference in how you brew it, as well.)
I would also like to know how to go about roasting espresso if there is indeed a difference. I don't actually have an espresso make yet, but I do have a moka pot I picked up the other day. (It was $14 for a stainless steel one, so I though, why not?) So far it just seems to be brewing stong coffee. I also have an Aeropress coming today. I know they don't make espresso exactly, but they are as close as I'm going to get for a while.
You guys have all been so helpful. Thanks in advance.
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,135 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Tue Jan 22, 2013, 9:01am Subject: Re: How do I roast for espress vs. coffee?
Espresso is a drink not a roast.
Roasting for espresso is just a profile, I tend to stretch the roast out from the start of first crack to finish of roast to caramelize more sugars for a sweeter taste and less acidity especially at lighter roasts.
Posted Sat Jan 26, 2013, 11:06am Subject: Re: How do I roast for espresso vs. coffee?
It's ironic that espresso turns up the brew intensity so much, then asks the roaster (and the bean) to 'tone it down' on the intensity and forward acidity flavors. There is paradox here to reach the right balance. The roaster has a wide margin for interpreting the flavor profile of a bean. Selecting the right bean for espresso is as important as getting the right roast profile. In general it's as Rob stated; the roast is a bit slower with a longer finish, smoother, more body. Dry process beans with generally lower acidity and more body at lighter roasts work well for espresso.
And, roasting for espresso generally works out best (for me) using a slightly longer, slower roast...finishing at a somewhat higher temperature (roast profile as compared for presspot or drip coffee brewing).
Whale Senior Member Joined: 12 Aug 2009 Posts: 127 Location: Montreal Expertise: I love coffee
Espresso: Vivaldi II, MCal,... Grinder: MXKR, Major, Mythos, Baratza... Vac Pot: Vintage Silex Drip: Press only, I don't do drip!... Roaster: Cafemino E and Poppery 1
Posted Sun Jan 27, 2013, 6:33am Subject: Re: How do I roast for espresso vs. coffee?
As can be read from the answers so far. There is no clear answer to your question.
There is such a thing as a roast level that is often referred to as "espresso". It is a roast level that stretches from "Vienna" to the "French" roast level but can begin as low as "Full city +". It is essentially anything above the the first few pops of the second crack. As such, the designation refers to anything that could be used in the traditional standards of espresso brewing. A lot of people, including me, do not like this designation. It is a very large and fuzzy and does not provide any clear specificity. Because of this it is being used less and less to described a roast level by coffee enthusiasts but it is still often used by professional roaster that want too describe their coffee without giving too much information on their secret recipe.
Furthermore, as stated before, the standards for brewing of espresso drinks have been expanded, not to say eliminated, such as to "allow" brewing pretty much almost anything with an espresso machine. I have often used coffee roasted at City in blends used in espresso and sometime even used a City + as SO. It all depends on the coffee origin, and quality, roast profile, the dose, the grinder and the espresso machine settings. But even more, it all depends on personal taste.
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